Ready to taste the rainbow? These rainbow roasted vegetables contains all the colors of the rainbow, which means it’s rich in a variety of antioxidants and immune-boosting compounds. Studies show it’s important to eat a variety of color-rich vegetables because the nutrients responsible for each color have different protective properties. So, if you’re looking to fight disease and free radical damage, include this rainbow roasted vegetables recipe on regular rotation.
Rainbow roasted vegetables are also pretty darn tasty, which is important when it comes to serving food to the family. Most of you know, I’m big on family friendly dishes that are easy to prep and serve. These rainbow roasted vegetables can be cut up in the morning, and quickly spread out on a pan for roasting in the evenings for dinner.
This recipe can be used as a side to just about any main dish, especially my Sweet and Spicy Grilled Salmon. In addition to eating as a side dish, here are some easy ways to enjoy these veggies for a delicious and nutrient-dense meal:
- Burrito bowl: Top with taco-seasoned ground meat, salsa, avocado, cilantro and lime juice
- Curry: Serve with rice, chicken and your favorite curry sauce
- Salad: Serve over a bed of greens and topped with Primal Kitchen dressing
- Breakfast: Top with a couple of over easy eggs and sausage, or add to a Sweet Potato Power Bowl for an extra boost of veggies.
You can also customize this recipe so that it includes a variety of vegetables. Depending on the time of year, consider swapping the veggies for whatever is in season. You can easily tell this by noting what’s on sale at the grocery store, or by shopping at a local farmer’s market.
Thus far, we’ve swapped in zucchini and cut up asparagus for green, diced butternut squash for yellow, and used purple and orange sweet potatoes. When you’re swapping in other vegetables, be sure they are equal in size to the other vegetables on the tray, especially when doing potatoes and squashes.Print
These roasted vegetables contains all the colors of the rainbow, which means it’s rich in a variety of antioxidants and immune-boosting compounds.
- 1 red bell pepper, chopped into 1-inch pieces
- 2 large carrots, peeled and sliced into 1/2-inch coins
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 medium yellow or green zucchini squash, cut in half lengthwise and sliced into 1/2-inch slices
- 2 cups broccoli florets
- 1 small red onion, chopped into 1-inch pieces
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Arrange the vegetables on the baking sheet by color. Drizzle the vegetables with the coconut oil and season it with the garlic, salt, and pepper.
- Roast until the vegetables are golden brown in spots and the carrots are fork tender, 20-25 minutes. Drizzle with the lemon juice before serving.
Got any questions about these rainbow roasted vegetables? Tried a different variation? Let me know in the comments below!